Tuesday 6 May 2014

An ACide(r) from Wine


EVERSON’S CIDER

Veering off from my normal foray into gaining an education about  The Wine, on this particular adventure, we explored another fermented fruit beverage – The Cider.


  • Apple Cider: Med dry by international standards, blend of 5 apples. Rotting apple, old apple juice, micro bubbles, softens a little, spritzy creaminess. (**)

  • Pear Cider: 1st pear cider in SA. Rotting lemon juice, florally nose, softness, lurking acid, like licking a cracker, growing sweetness.

  • Cloudy Cider: Apple cider + ¼ apple juice, apple tart yumminess.

  • Brandy Cask-Conditioned Cider: 50% apple, 50% pear + honey, 1st bottling. Raw defrosted chicken breasts, metallic, cream cracker aftertaste with sharpness.

  • Cripp’s Pink Single Varietal Cider: Rotting flowers in vinegar, cream crackers dipped in cider vinegar, lurking flowers (*)

  • Gnarrr Scrumpy: 3rd fill oak barrel ferment, 262 bottles produced. Chlorinated dam water, cleaning an apple farm drain, rotting toffee apple water, still.

Notes:

  • Pomm fruiit – pears, apples, persimmons
  • “Freshly squozen” apple juice
  • Cider is like wine – you pick the fruit, squoze the fruit & ferment it.
  • Will separate ferment cultivars in future
  • “Yeast on a stripper pole”
  • 3 cideries in SA
  • 14 weeks to ferment & age for 3 months before bottling



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